2.
Add fish to the pan in a single, even layer. Reduce heat to a low simmer. Cook until fish just begins to turn opaque, about 1 minute. Carefully turn fillets and continue cooking 1 minute more; remove from heat and let cool.

3.
When fish is cool enough to handle, shred meat using your fingers. Remove any remaining bones and discard. If sauce seems too thin, drain some of the liquid and discard.